Soft, sticky and yet rich Onion Marmalade makes for a wonderfully delicious topping for pizzas, bruschettas, sandwiches and burgers. Here is how to make it.
Most of us are unfamiliar with onion being anything but as a base for our vegetable and meat dishes, or a thickening agent for gravies and curries. There are very few dishes where the humble onion vegetable is the star. This Onion Marmalade is one of the few that brings out the sweetness and spice of this veggie.
Soft, sticky and yet rich, caramelized Onion Marmalade makes for a wonderfully delicious topping for pizzas, bruschettas, sandwiches, burgers and basically any dish that requires a good base and great flavor. Onions are one of the healthiest veggies, repair skin and hair tissue and therefore are extremely beneficial for kids as well as adults.
Since onions have a unique sweetish spicy flavor, there is not much to add to elevate this recipe, except for freshly ground pepper and red wine vinegar. Red wine vinegar is my current favourite and the strong aroma of the vinegar blends very well this Onion marmalade. If you do not like the taste orit is difficult to source, feel free to use the regular vinegar instead of red wine vinegar in this recipe.
The next time you prepare Mushroom and Bell Pepper Pizzadilla, Chicken Stuffed Buns or a Roasted Vegetable and Ricotta Cheese Galette, try using this marmalade and you will know how delicious it tastes. Here is how to make it.
Soft, sticky and yet rich Onion Marmalade makes for a wonderfully delicious topping for pizzas, bruschettas, sandwiches and burgers.
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 500 g Red onion Thinly sliced
- 5-6 cloves Garlic Grated
- Salt To taste
- 1 tsp Freshly ground black pepper powder
- 1 tsp Red chilli flakes
- 1/2 cup Brown sugar
- 1 cup Apple juice
- 1/4 cup Red wine vinegar
Heat butter and olive oil in a pan.
Add onion and garlic and cook for a minute.
Add salt, black pepper, chilli flakes and brown sugar.
Cover the pan and cook for 40-50 minutes on low heat, stirring occasionally.
Add apple juice and red wine vinegar and cook for another 10-12 minutes.
Remove the pan from heat and let the marmalade cool.
Store in a clean jar in refrigerator for up to 1 month.